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Gluten-Free Senbei-Japanese Rice Crackers with Furikake
MAKES 38 CRACKERS
These crackers are a snap to make in a food processor and are pressed between sheets of plastic, so you don’t even need a rolling pin! The dough is flavored with furikake, a Japanese condiment made from sesame seeds and nori seaweed, available at Asian markets. Be sure to check labels; some furikake is not gluten-free.
1½ teaspoons gluten-free tamari
1½ teaspoons mirin (sweet rice wine)
¾ cup sweet rice flour
⅓ cup cooked white rice, cooled
¼ teaspoon fine sea salt
2 tablespoons canola oil
¼ cup water, more as needed
2 tablespoons furikake
1. Preheat oven to 350° F. Line 2 baking sheets with silicone baking mats or parchment paper.
2. Combine the tamari and mirin in a small bowl and set aside.
3. In a food processor, combine the rice flour, cooked rice, sea salt and oil. Pulse until finely ground.
4. With the machine running, slowly add the water and process until the mixture is crumbly, about 30 seconds.
5. Transfer the mixture to a large bowl. Add the furikake and knead to combine, adding a few drops of water, if necessary, to make a dough that clumps easily when squeezed. (The dough can be made ahead up to this point. Wrap in plastic and refrigerate for up to 3 days.)
6. Split a small plastic sandwich bag down the side seams, keeping it connected at the bottom seam. Place a heaping teaspoonful of dough between the sheets of the plastic bag and press with the bottom of a flat-bottomed dish or juice glass or in a tortilla press into a 2½-inch disk; the dough will be very thin. Carefully peel the dough round away from the plastic and place it on a prepared baking sheet. Repeat with the remaining dough.
7. Bake in preheated oven until crackers are dry around the edges, 5 to 6 minutes. Flip the crackers with your fingers and the help of a spatula and continue to cook until the crackers are dry and starting to brown around the edges on the second side, 4 to 5 minutes. Maintain the oven temperature.
8. Brush the tops of the crackers with the mirin-soy mixture. Return to the oven and bake until the crackers are lightly browned but not burned, 2 to 3 minutes. Watch carefully; the sugar in the mirin will burn if baked too long.
9. Allow the crackers to cool for 15 minutes on a wire rack. They will crisp up considerably as they cool. Store in an airtight container for up to 1 week.
Each cracker contains 19 calories, 1g total fat, 1g saturated fat, 0g trans fat, 1mg cholesterol, 38mg sodium, 3g carbohydrate, 0g fiber, 0g protein.
Recipe from Crackers and Dips (Chronicle Books) by Ivy Manning, for release Spring 2013.